Kale and Potato Mash with Romesco Sauce Recipe

• 2 large russet potatoes (just under 1 pound), peeled
• 8 ounces yellow-fleshed potatoes, such as German Butterball or Yukon Gold, scrubbed but not peeled
• 1 tablespoon kosher salt, plus more to taste
• 1 garlic clove, peeled
• 1 large bunch kale, any variety, large stems removed, leaves coarsely chopped
• 2 tablespoons olive oil
• Freshly ground black pepper
• 1/2 recipe Romesco Sauce, for garnishing
• 2 tablespoons flat-leaf parsley, for garnishing

1. Cut both types of potatoes into 1-1/2-inch chunks.
2. Add them to a saucepan with cold water to cover by 3 inches.
3. Add the measured salt and garlic clove.
4. Bring to a boil over medium-high heat, then adjust the heat to a simmer and cook until the potatoes are very tender when pierced with a paring knife, about 5 minutes.
5. Add the kale to the potatoes and continue cooking until the kale is tender and the potatoes are soft enough to mash, about 2 minutes.
6. Ladle out a 1/2 cup of the cooking water and set it aside.
7. Drain the potatoes and kale in a colander and transfer to a large bowl.
8. Add 1 tablespoon of the reserved cooking water and the olive oil and mash to a chunky texture.
9. If the mash seems too dry, add more cooking waterthe texture should be moist but not watery.
10. Season with black pepper and taste, adding more salt as needed.
11. Divide the mash evenly onto warmed plates and spoon about 2 tablespoons of romesco sauce over each serving.
12. Sprinkle with chopped parsley and serve immediately.

russet potatoes, yellowfleshed potatoes, kosher salt, garlic, kale, olive oil, freshly ground black pepper, romesco sauce, flatleaf parsley

Taken from www.chowhound.com/recipes/kale-potato-mash-romesco-sauce-31235 (may not work)